Carrot cake has long been a favorite among dessert lovers, but when it’s transformed into moist, handheld cupcakes with a creamy center and delightful crumble topping, it becomes a treat worth savoring bite after bite. These carrot cream cheese cupcakes are the perfect dessert for spring gatherings, birthdays, or whenever your sweet tooth calls for something comforting yet a little elevated.
With their vibrant color, warm spices, and rich textures, these cupcakes strike the perfect balance between rustic and refined. The addition of a luscious cream cheese center makes each bite feel like a surprise, while the crunchy cinnamon crumble and sweet glaze on top elevate the presentation and flavor to bakery-level standards. Whether you’re a seasoned baker or trying cupcakes for the first time, this comprehensive guide will walk you through every step of the process.
Ingredients (Serves 12)
Cupcake Batter:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ cups grated carrots
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Crumble Topping:
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp unsalted butter, melted
- ½ tsp ground cinnamon
Glaze:
- ½ cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cooling & Assembling Time: 30 minutes
- Total Time: Approximately 1 hour and 10 minutes
Calories
- Approx. 300 kcal per cupcake
Step-by-Step Instructions
Step 1: Preheat Oven
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. This ensures the cupcakes don’t stick and makes cleanup easier.
Step 2: Prepare the Cupcake Batter
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This can take about 2–3 minutes with an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the grated carrots gently with a spatula until evenly distributed throughout the batter.
Step 3: Bake the Cupcakes
Spoon the batter evenly into the prepared cupcake liners, filling each about ⅔ full.
Place the muffin tin in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Prepare the Cream Cheese Filling
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Cover and refrigerate until ready to use.
Step 5: Make the Crumble Topping
In another bowl, mix the all-purpose flour, brown sugar, melted butter, and cinnamon. Use a fork to combine until the mixture forms small crumbles. Set aside.
Step 6: Assemble the Cupcakes
Once the cupcakes have cooled completely, use a small paring knife or cupcake corer to remove a small section from the center of each cupcake (about 1 inch deep).
Fill each hollowed center with about 1 to 1½ teaspoons of the cream cheese mixture.
Replace the cut-out piece on top if desired, or leave open for a more rustic look.
Step 7: Drizzle with Glaze
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
Drizzle the glaze over the filled cupcakes.
Step 8: Add Crumble and Serve
Sprinkle the crumble topping generously over the glazed cupcakes.
Serve at room temperature for best flavor and texture. Enjoy!
Expert Baking Tips
1. Grate Your Own Carrots
Store-bought grated carrots are often too dry and coarse. Freshly grated carrots offer more moisture and better texture.
2. Use Room Temperature Ingredients
Bring your eggs, butter, and cream cheese to room temperature before baking to help everything mix smoothly.
3. Don’t Overmix the Batter
Overmixing can lead to dense cupcakes. Mix just until the ingredients are combined.
4. Customize Your Spice Blend
Add a pinch of ginger or cloves for a deeper, spicier flavor profile.
5. Optional Add-Ins
Feel free to add chopped walnuts, pecans, or even raisins for extra flavor and texture.
6. Glaze Thickness
Adjust the consistency of your glaze by adding more milk (to thin) or more sugar (to thicken).
7. Store Smartly
Refrigerate cupcakes in an airtight container for up to 3 days. Allow them to sit at room temperature for 10–15 minutes before serving.
8. Make It Ahead
You can bake the cupcakes a day in advance. Fill, glaze, and add crumble on the day of serving for best results.
Final Thoughts
These Carrot Cream Cheese Cupcakes are a step up from the traditional. Their hidden center and variety of textures make them a delightful surprise for guests and family alike. Perfect for Easter, baby showers, or as a weekend baking project, they strike the perfect balance between sweet, spicy, and creamy.
Not only are they visually stunning, but each bite offers a combination of flavors that blend seamlessly—moist spiced carrot cake, tangy cream cheese, crunchy crumble, and a hint of vanilla glaze.
So whether you’re baking to impress or simply to treat yourself, this recipe is sure to become a cherished favorite in your kitchen. Happy baking!